Budino Di Ricotta Cream Cheese Custard Recipes
RICOTTA PUDDING - BUDINO DI RICOTTA
Another great dessert from one of my favorite Italian celebrity chefs, Mary Ann Esposito! NOTE From Mary Ann: A budino is a pudding and this one is reminiscent of cheesecake without the crust. This is made more festive with a drizzle of melted chocolate or fruit coulis.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Butter a 6" spring form pan, and coat it with bread crumbs. Set aside.
- Whisk the egg yolks with the sugar, then whisk in the cheese.
- Stir in the almonds, lemon peel, raisins and zest.
- Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.
- Allow to cool. Release the sides of the pan.
Nutrition Facts : Calories 353.9, Fat 18.1, SaturatedFat 6.7, Cholesterol 155.9, Sodium 65.4, Carbohydrate 38.5, Fiber 2.2, Sugar 32.1, Protein 12.1
BUDINO DI RICOTTA (CREAM CHEESE CUSTARD)
An easy to make custard, it can be eaten as is, or used as a filling for cakes or cookies, or along-side a slice of pound cake, or genoise. This is an untried recipe submitted for ZWT4.
Provided by momaphet
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency. Serve in small glasses.
- Note:.
- I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.
Nutrition Facts : Calories 228.8, Fat 18, SaturatedFat 8.4, Cholesterol 41.7, Sodium 59.1, Carbohydrate 9.2, Fiber 0.8, Sugar 5.8, Protein 8.5
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